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Chef @ Home Cooking Course ( May – August 2017)

$3,660.00

Duration: Multiple Sessions Time: Varies Category: Share:

The Chef@Home course with three hat chef Walter Trupp is the ultimate cooking learning tool, making it possible for you to achieve all of your food- and nutrition-related goals. We cook and share our knowledge with you in a fun way. We enjoy great meals together and hear each other’s stories.
The course focuses on your personal cooking development and aspirations, opening the floodgates of health and cooking success. The course is based on proven techniques and strategies that will teach you product knowledge and time management in the kitchen, giving you the confidence to prepare everything from delicious 20-minute everyday meals to the most amazing dinner parties. Experience new ingredients on our Prahran Market tours and apply fantastic new cooking techniques.
We will guide you through complex nutritional information and make it possible for you to understand what healthy eating is. Our goal is to make you apply newly acquired knowledge and keep well fed and healthy for many years to come.

All 16 classes are hands-on experiences with plenty of one-to-one teaching. Recipe books are included, and each session finishes with a lunch or dinner that lets you enjoy cooked and plated foods.

Weekday sessions run for 3 hours and weekend sessions run for 6 hours on each day. Class sizes are limited so book your place today for the ultimate cooking experience. If you do not manage to attend a particular session, you can do a catch-up class the following term.

Chef @ home Content (May – August 2017):

Knife Skills (3hr) – Tuesday 2nd May
Entrée 1 (6hr) – Saturday 6th May
Entrée 2 (6hr) – Sunday 7th May

Sauces (3hr) – Wednesday 31st May

Fish (6hr) – Saturday 4th June

Shellfish (6hr) – Saturday 10th June

Finger Food (3hr) – Wednesday 13th June
Fermenting & Preserving (3hr) – Tuesday 27th June

Meat (6hr) – Sunday 2nd July

Veggies (3hr) – Thursday 12th July

Poultry (6hr) – Saturday 15th July

Pastry & Bread (6hr)- Saturday 22nd July

Hot Deserts (6hr) – Saturday 5th August

Cold Deserts (3hr) – Wednesday 9th August

Pasta (3hr) –Thursday 31st August

Graduation (6hr) – Saturday 2nd September

Session 1: Knife skills and kitchen basics

Outcomes: knife handling; familiarity with different types of knifes; knife sharpening; other utensils; appliances; food storage, freezing and defrosting. Dinner and drinks supplied.

Session 2: Entrées, part 1

Outcomes: fancy dinner entrées, including seafood, meats and cheeses; basic food styling; how to cure meats such as bresaola, prosciuttos and sausages.

Session 3: Entrées, part 2

Outcomes: raw-food entrées such as wholesome salads; salad dressings; legume and pulse preparation and sprouting.

Session 4: Sauces 

Outcomes: preparation of 5 different stocks, vegetable-based sauces, cold sauces, salsas, vinaigrettes, egg sauces, brown sauces, white sauces, pan sauces and stew sauces.

Session 5: Fish market tour

Outcomes: choosing and filleting fish; poaching, baking, pan frying, slow cooking, salt encrusting, stewing, curing and raw-serving of all types of fish. Learn all about sustainability, fish catching methods and seasons.

Session 6: 

Shellfish market tour

Outcomes: preparation and cooking of mussels, clams, oysters, bugs, squid, calamari, cuttlefish, sea urchins and lobsters.

Session 7: Finger food and tapas

Outcomes: sweet and savoury variations using fish, meat and vegetables; organising and planning your party; food styling.

Session 8: 

Poultry (duck, chicken, turkey, quail, pigeon, also rabbit)

Outcomes: 5 ways to debone poultry; stuffing poultry; terrines, roulades and pâtés; stir fries and tajines.

Session 9: 

Meat market tour (beef, lamb, goat, pork and game)

Outcomes: learn from Gary the master butcher about boning, dry aging and quality meats; recipes cover different types of cuts for pan frying, slow cooking, stir frying, braising, roasting and low temperature cooking, as well as curries and tajines.

Session 10: Hot desserts

Outcomes: waistline-friendly cakes, tarts, muffins, soufflés and hot dessert sauces; processing fruits into jams and compotes; cake decorating and planning.

Session 11: Soups, food preservation and lacto-fermentation 

Outcomes: clear soups, broth-style soups, pureed soups and stews; preservation and fermentation of foods.

Session 12: Pastas, risottos and polenta 26th of November 3 hours

Outcomes: different pasta flours; how to make 10 different-shaped pastas from semolina and wholemeal flour; filled pastas like tortellini, ravioli and rottolo; making different risottos and polentas from buckwheat chestnut flour and maize.

Session 13: Wholemeal bread baking and pastry making 

Outcomes: brioche, ciabatta, bagels, grissini, Turkish bread, pizza spelt, walnut bread and more; choux pastry, puff pastry, croissants, sweet pastry, savoury pastry, gluten-free pastry and yeast pastry.

Session 14: Herbs, spices and vegetables 

Outcomes: waistline-friendly cakes, tarts, muffins, soufflés and hot dessert sauces; processing fruits into jams and compotes; cake decorating and planning.

Session 15: Cold desserts and ice-creams

Outcomes: healthy raw-food cakes and other desserts made from fruits and chocolate; frozen desserts; cold dessert sauces.

Session 16: Graduation with a 7-course, fine-dining experience for you and a guest

Outcomes: planning and organising your home dinner party; decorating a table; wine matching; cooking while entertaining. Final dinner celebration and receipt of your Trupp Cooking School certificate plus a gift.

Chef @ Home

$3660.00
In Stock
Check out the class photo gallery here.